Beetroot, Poppy Seed and Vanilla Mini Cake

We will take any excuse to eat cake! Especially when it's as beautiful and healthy as this one! Cassava Flour and Beetroot powder come together to make this Beetroot, Poppy Seed and Vanilla Mini Cake a tasty and beautiful dream come true. Enjoy!

Ingredients (for two 6 inch cakes):

1st cake (vanilla)
3/4 cup Rootalive Cassava Flour
6 tablespoons vegan butter
1 tablespoon applesauce
1/2 cup granulated sugar
1 ½ tablespoons vanilla extract
1/8 teaspoon fine salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
6 tablespoons soy milk
1/2 teaspoon apple cider vinegar

2nd cake (beetroot and poppy seeds)
3/4 cup Rootalive Cassava Flour
6 tablespoons vegan butter, room temperature
2 tablespoons apple sauce
1/2 cup granulated sugar
1 - 1 ½ tablespoons Rootalive Beetroot Powder
1/4 cup poppy seeds
1 1/2 tablespoons vanilla extract
1/8 teaspoon fine salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
6 tablespoons soy milk
1/2 teaspoon apple cider vinegar

Instructions:
Preheat the oven to 350 F and spray both 6" round cake pans with cooking spray. Line the bottom of the pans with a parchment paper.

1st cake
Add apple cider vinegar to soy milk and set aside.
In a large bowl, whisk together Cassava flour, baking powder, baking soda and salt. Set aside.
In a medium-size bowl, beat together the vegan butter and sugar, add vanilla extract, apple sauce and mix, add soy milk and apple cider vinegar mixture.
Add half of the the flour mixture to the batter and beat. Add the remaining dry ingredients and beat.

2nd cake

Repeat the same 4 steps (keep in mind to add 1 extra tablespoon of applesauce).
Add Rootalive Beetroot Powder and mix.
Stir in poppy seeds.

Scrape the batter into the prepared pans, smooth out the top, and bake on a big sheet pan for 37-39 minutes, until a cake tester comes out clean.Let the cakes cool on a wire rack in the pans.